Welcome to my cooking webpage
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Many thanks to the excellent chiefs, "The Happy Pear", for providing in social media such healthy and wonderfull recipes.
In a food processor, blend the cashew nuts for 1-2 minutes until they resemble a flour-like consistency. Add the dates and coconut oil, and continue blending for 2-3 minutes until the mixture begins to come together. Line an 8-inch (20cm) springform cake tin with baking parchment. Press the base mixture firmly and evenly into the bottom of the tin. For easier spreading, place a sheet of baking parchment over the mixture and use the back of a spoon to press it down evenly.
In the same food processor, add all caramel layer ingredients. Blend until smooth and caramel-like in texture, about 5-10 minutes. If the mixture is too thick, add water one tablespoon at a time until it reaches a smooth, spreadable consistency. Spread the caramel evenly over the base layer, aiming for a smooth top surface. Using a layer of baking parchment over the caramel and a spoon to spread it out can help achieve an even finish.
Melt the chocolate and coconut oil together using a double boiler (bain-marie) until smooth. Pour the melted chocolate over the caramel layer, spreading evenly to cover. Place in the fridge for at least 30 minutes or until the chocolate has fully set.
Sprinkle with coarse salt flakes for a salted caramel finish. Use a hot knife to slice through the cake for clean cuts without cracking the chocolate layer. Serve and enjoy!